Step 1

Preheat oven to 375°F. Heat a large skillet over medium-high heat with olive oil. Add onion slices and celery with a pinch of salt; cook for 4-6 minutes until starting to turn soft and translucent.

Step 2

Add garlic, thyme, white pepper, and another pinch of salt (additional black pepper as desired). Stir in green beans and uncooked wild rice blend. Remove the mixture from the heat and stir in vegetable broth and cream of mushroom soup until combined.

Step 3

Transfer the mixture to a 9x13 baking dish. Bake for 45-55 minutes, until the casserole is bubbling, with most liquid absorbed and the rice is tender. Optional: stir once during the cooking process.

Step 4

Let sit for about 10 minutes before serving to allow it to set up. Garnish with fresh parsley and/or crispy onion pieces.